Raspberry-Topped Lemon Muffins Reviews

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs."

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Reviews

users rating3.5/4

This was my first-ever muffin and they were
awesome! made exactly as directed except i
didn't have the paper thingys so i just
sprayed my non-stick muffin pan with pam
and it worked fine. i think the lemon sugar is
critical would be a touch boring without it.

These were a hit! Would probably be good with any berries actually. I thought it was silly that this recipe made 14 muffins when the muffin-pan people intended us to cook muffins in multiples of 6...if you add more fruit inside of the muffins you can easily stretch the batter. The lemon sugar on top is a MUST.

I just made these as
mini muffins (yield:
52, baking time: 20
min.) and they are
fantastic. I omitted
the cream and extra
sugar on top,
because it seemed
like overkill, but
the flavor is
immense and
perfectly contrasted
with the berry in
the middle. They're
adorable.

These were light, refreshing muffins! Having no buttermilk, I substituted with sour cream which worked well. Rather than putting the berries on top, I folded them into the batter. Used both blueberries and raspberries. If I were to make these again, I would definitely use only raspberries...they work better with the lemon sugar than blueberries.

These were a huge hit! I folded in the raspberries and lemon peel and with having a sweet tooth, I made a strusel topping of 1/2 c suger 1/2 c flour and 1/4 c butter and sprinkled on top prior to baking. Moist and a wonderful taste.

These came out delicious. Made the recipe with just a couple of changes. Doubled the recipe to yield 24 muffins. Used 1/2 cup unsweetened applesauce instead of a second 1/2 cup of butter. Added 1/2 of juice from squeezed lemon to batter instead of vanilla, and rest of juice to the 1/4 cup sugar mashed with zest to spread on top of warm baked muffins. Folded in a couple of cups of mixed berries (saskatoons, blueberries, raspberries)into batter just before spooning into muffin pan. These came out great baked without papers in my silicone muffin pan. Will try half whole wheat flour and just blueberries when I make them again.